Radiant Orchid

 

The pantone color of the year has been revealed: Radiant Orchid!

No shy child like ashes of rose or mauve this color packs a punch.

I like it best when it is neutralized with gray:

fresh water pearl earrings by Splurge

who says a little goes a long way!

hand dyed ochid ombre vintage dress by zwzzy

InspiredByRabbits dwarf rabbit photo

four panel abstract art by TwistOfUnique

and from my vintage shop, a 1950's lace party dress

About the PANTONE Color of the Year The color of the year selection requires careful consideration and, to arrive at the selection, Pantone quite literally combs the world looking for color influences. This can include the entertainment industry and films that are in production, traveling art collections, hot new artists, popular travel destinations and other socio-economic conditions. Influences may also stem from technology, availability of new textures and effects that impact color, and even upcoming sports events that capture worldwide attention. For more than a decade, Pantone’s Color of the Year has influenced product development and purchasing decisions in multiple industries, including fashion, home and industrial design, as well as product packaging and graphic design. Past colors include: PANTONE 17-5641 Emerald (2013) PANTONE 17-1463 Tangerine Tango (2012) PANTONE 18-2120 Honeysuckle (2011) PANTONE 15-5519 Turquoise (2010) PANTONE 14-0848 Mimosa (2009) PANTONE 18-3943 Blue Iris (2008) PANTONE 19-1557 Chili Pepper (2007) PANTONE 13-1106 Sand Dollar (2006) PANTONE 15-5217 Blue Turquoise (2005) PANTONE 17-1456 Tigerlily (2004) PANTONE 14-4811 Aqua Sky (2003) PANTONE 19-1664 True Red (2002) PANTONE 17-2031 Fuchsia Rose (2001) PANTONE 15-4020 Cerulean (2000)

you were born for this

and then it's into the compost with the rest

kitchen sink ragout

You've heard the story "Stone Soup" where two vagabonds outwit the villagers into producing them a meal. It turns out to be a win/win as the stone soup is enhanced and enjoyed by all.  My last picking of the garden took a bath together and too puny to be served singly ended up in the stock pot together.

Here's the basic recipe for my kitchen sink ragout:

Saute 3 cloves of chopped garlic and one medium chopped onion till lightly browned in enough olive oil to cover the bottom of a large pot.  Stir in 2 cups of chopped zucchini, 2 cups of chopped eggplant, 2 chopped and seeded mild sweet peppers of your choice and cook until tender.  Remove the vegetables from the pan and reserve in a bowl.  Add another tablespoon or so of olive oil and saute a cup of sliced mushrooms (I added frozen hen of the woods) from last autumn.  Add 2 cups of chopped fresh tomatoes or substitute with a large can of fire roasted tomatoes.  Simmer uncovered for 15 minutes until the tomatoes thicken.  You can add in a third to a half cup of red wine or dark beer. I used CutThroat Porter by O'Dell Brewing.  Add back the reserved cooked vegetables to the pot with salt and pepper to taste.  Stir in a good half cup of fresh snipped basil and or thyme.  Serve over noodles or smashed potatoes.  Share it with the village.

Bird in Hand part 2

The birds have been more actively guarding the feeder lately.  I was sorry to have found this beauty near a window.  The poem was written in 2005 while I was in a writing mood and took an 8 week poetry class at the Loft Literary Center.  



  



































Come Passion 
Cookie Engel, September 2005
my father, William Engel gave me the nickname when I was a tyke.

Eve Loves Apples

Every three years it seems we get a bumper crop of apples and this year all three of my varieties produced. Our early summer rains must have washed the coddling moths away because the fruit is well formed and the bees and asian beetles have not arrived to consume the fruit.  State Fair is right on schedule, followed by the Golden Crisp.  The Haralson need to add more weight and color and should keep well into October. 

The apple of my eye reaches for a beauty.

There's plenty for neighbors and for the deer.

Bird in Hand

I love surprises.  When I recently acquired a large glass curio case for the shop, inside was a huge collection of miniature porcelain bird figurines, almost twenty of them.  They were produced in the early 80's by Royal Cornwall.  Each bird is painstakingly hand painted.  Two have issues as noted but they are sweet.

collection of porcelain birds

You know birds love berries...so no surprise that they seemed very interested in wild black raspberry cream scones.  A recipe adapted by me from my adopted grandmother, Ida Mayhew Hopkins.

Berry Cream Scones
1 cup unbleached wheat flour
1 cup oat flour
2 and 1/2 tsp baking powder 
1/2 tsp sea salt
6 T cold butter
3/4 cup heavy cream
1 cup berries (combination of wild black raspberries, red raspberries or blueberries - fresh or frozen)
2T sugar
1/2 tsp cinnamon

In a large bowl, combine the flours, baking powder and salt.  Blend in the cold butter with a pastry cutter until the butter is pea sized and well blended.  Pour in 1/2 cup cream and mix lightly with a fork.  If the mixture seems too dry add a bit more cream.  

Divide the dough in half.  Turn the first half of the dough onto a piece of parchment paper that has been dusted with flour.  Sprinkle with half of the berries and carefully shape into a 6" round.  The less you work the dough the better.  
With a long thin bladed knife slice the round into six equal wedges.  Separate the wedges slightly as they will bake together a bit.  Press a few remaining berries into the top of the scones. 
Brush the scones with the reserved 1/4 cup cream with a pastry brush, and sprinkle with the sugar and cinnamon mixture.  
Repeat with the second half of the dough. 

Place the dough rounds on the parchment paper and then on an insulated cookie sheet.  I use two separate cookie sheets and swap their position in the oven half way through baking.
Bake in a preheated 400 degree oven for 10 minutes.  Reduce the heat to 350 degrees and continue baking another 20 to 25 minutes or until the surface is cracked and golden brown.

makes 12 scones

Cool and serve!  They are best the morning they are baked but will hold for a couple of days at room temperature in a covered container.

BeBop-a-ReBop Rhubarb Pie

creds to Garrison Keillor for the post title,

creds to Ione and the St. Mark's Sampler for the recipe:

FYI: The pie baked above is a similar recipe version that does not call for milk and substitutes a 1/2 teaspoon of nutmeg instead of the cinnamon.  

Since this pie is going to travel 350 miles in a car tomorrow, I thought it best.

1 and 1/2 cups sugar

3T flour

1/2 tsp nutmeg

1T butter 

2 beaten eggs

3 cups cut rhubarb

Blend the sugar, flour, nutmeg.  Toss in cut rhubarb to coat.  Add the beaten eggs and blend well.  

Pour into a 9" pastry lined pan.  Dot the top with small pieces of the butter.  Or top with your favorite crumb topping. (I skip this as the custard gets nice and golden)

Bake for 10 minutes in a hot (425 degree) oven

Continue baking at 350 degrees for 30 minutes until crust is golden and rhubarb is tender.